I Sea ScallopsPosted: February 15, 2012
So, maybe you forget yesterday was a certain “holiday.” Or, perhaps you just like eating a fancy dinner now and then. Either way, these sea scallops in a buttery wine sauce are for you. Much like shrimp, scallops are actually incredibly easy to make. They only take a few minutes to cook up – but be careful not to let them burn or cook too long, because then you’ll end up with rubbery scallops, and nobody wants that. The sauce comes together just as quickly, and once it’s poured over the scallops, your fancy meal is ready to eat.
Scallops in Buttery Wine Sauce
– 6 to 8 large sea scallops
– ½ cup of white wine
– 1 tablespoon of chopped fresh sage
– 1 teaspoon of chopped fresh thyme
– 1 ½ tablespoons of butter
– Lemon juice
– Salt and pepper
– Olive oil
Pat the scallops dry with a paper towel. Heat some olive oil in a large non-stick pan over medium-high heat. Add the scallops and sauté about 3 minutes on each side until lightly browned and cooked through. Transfer to a platter, cover with foil and set aside.
Add the wine, sage, thyme and a ¼ teaspoon of salt to the pan. Stir to loosen the bits from the pan. Bring to a boil for 1 minute. Remove the pan from the heat and stir in the butter and season with pepper and a splash of lemon juice. Divide the scallops evenly on plates and spoon some sauce over each one. Then eat.
I placed the scallops on a bed of brown rice pilaf, which went great with the buttery sauce. I served them along side some Brussels sprouts sautéed in olive oil and bacon drippings, and lightly seasoned with salt, pepper and sprinkle of red pepper flakes.